Milk tart Jaffle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! M*
Almond date seed rusks
Recipe Ingredients Wet3 cups brown sugar1/3 cup flax seed flour mixed with equal amounts of water1 cup margarine melted1 tbsp apple cider vinegar500ml soy milkDry1 kg self rising flour5 cups bran3 tsp baking powder1 tsp saltExtra add in’s1 cup mixed seeds1 cup roasted almonds1 cup chopped dates1/2 cup shredded coconut Method 1. Preheat the oven to 180 degrees Celsius.2. In a big mixing bowl add the flour, bran, baking powder, salt, and extra add in’s.3. In another bowl add the wet ingredients, sugar and let it curdle for 5 minutes before addingin to the dry ingredients.4. Mix everything well with a spatula, making sure the extra add in’s are well incorporated.5. Scoop into two bread tins, sprinkle on more seeds and sugar, and bake for 40-45 minutesuntil brown.6. Once cooked, remove to cool in the bread pans, remove and slice into fingers, and place on baking trays to dry out in the oven for 3/4 hours at 110 degrees Celsius.7. Store in sealed jars or holders in a dry place for up to three weeks. Hope you love this recipe, rusks are such a favorite of ours;) M
Lentil bobotie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained)1 small red onion diced1/4 cup chopped red or yellow pepper1 cup cooked or frozen butternut or any other soft pumpkin1/4 cup chopped dried apricots1 tbsp apple cider vinegar1 heaped tbsp good quality or homemade apricot jam or chutney2 cups vegetable stock1 1/4 tsp Ras el Hanout curry spice1/2 tsp turmeric1/2 tsp mustard seeds1-2 garlic cloves or 1/2 tsp garlic flakes1 tbsp tomato pureesalt and pepper to tasteOlive oil for frying “Egg” topping 2 tbsp cornstarch1 coconut cream1/3 cup plant milk2-3 bay leaves1/3 tsp turmeric powder1/4 tsp salt1/4 cup pine nutsChili flakes (optional) Method Preheat the oven to 175 degrees Celsius. Slice the red onion and red pepper, and fry in the olive oil, add the garlic, curry spices and the mustard seeds. Fry until fragrant and then add the lentils and pumpkin, and cook until soft; halfway through add the apple cider vinegar, apricot jam, and tomato puree. Lastly, add the dried apricots and vegetable stock, let it simmer, and then scoop into an ovenproof dish. Mix the “egg” topping and pour onto the bobotie, sprinkle over the pine nuts, and top with bay leaves. Bake for 15 to 20 minutes until golden brown. Serve with fluffy rice, sliced banana, chutney, and shredded coconut. Photo Gallery Hope you love this recipe SA recipe with a plant-based twist! it’s a favourite in our house. M*